Sopa De Verde Rallado - Vegetable Soup With Plantain

Pesto lover's Note:

This is an Ecuadorean soup with a good flavor. The ingredients are very typical to Ecuador. I sometimes use half beef stock and half chicken stock, for a lighter flavor. Achiote oil is optional. You can use Achiote Oil. This could be made vegetarian by using a good vegetable stock and omitting the butter. Recipe from Cocinemos Con Kristy, Tomo 2.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 8 cups beef stock
• 1 turnip, peeled and cut in half
• 1 small plantain, peeled and grated
• 1 small carrots, cut into bite-size chunks or 1 small potato, peeled and cut into bite-size chunks
• 2 cabbage leaves, cut up
• 1 tablespoon parsley, chopped
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1 teaspoon achiote oil (optional)
• salt and pepper

Directions:

1. Bring stock to a boil.
2. Add turnip and add garlic powder, curry powder, salt and pepper. Cook for 10 minutes.
3. Add carrot. Cook for 10 minutes.
4. Add potato, cabbage, parsley and plantain, which has been grated on the large holes of your grater.
5. Remove the turnip and mash it very well. You can use the blender for this.
6. Return the smooth turnip puree to the soup. Add butter and achiote oil, if using.
7. Serve the soup when the potatoes are cooked through.